The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs

Published 2013 View Full Article

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Title
The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 96, Issue 2, Pages 737-743
Publisher
Elsevier BV
Online
2013-10-12
DOI
10.1016/j.meatsci.2013.10.010

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